Product code: 2154 slab of suckling pig confit

Suckling pig:

Once defrosted, grill or cook in a nonstick pan until golden on each side (we suggest browning the skin first).

Caramelized peach: 

Peel the peach and cut off the flesh in slices until reaching the pit. Finish by arranging in a fan, sprinkling with granulated sugar, and caramelizing with a blowtorch or in a wood-burning stove.

Lagavulin reduction:

Heat 1 L of Lagavulin on medium with 15 g of sugar. Leave half.

Crispy pumpkin:

• 100 g pumpkin juice
• 100 g water
• 125 g olive oil